Foodservice Equipment & Supplies

JAN 2014

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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72 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2014 With the preparation of food items complete, staff pick up orders at a counter with overhead heat lamps and take the plates to customers. "We have a system in which waiters' tips are donated to a local charity," Poggas says. "We've donated more than $5,000 in three months. Employees are paid well, and they enjoy giving back to our community's nonproft agencies, so they are okay with this." Room Service Patients can call in their orders between the hours of 7 a.m. and 7 p.m. An attendant in a call center located in the Parker facility types up each order and presses a button to send the order ticket to Castle Rock. The order appears at the tray assembly line where nutrition service workers prepare the cold food and place it on chilled plates while staff working on the cooking suite pre- pare hot items to order and place them on plates with magnetic induction to keep food warm. "We use dome covers like you'd see in a hotel so the trays don't look institutional," Poggas says. Culinary staff place all meal components onto plates, and a runner assembles each meal on a tray and delivers it to the patient's room within fve minutes. When delivering more than one tray, staff place them in carts. A dedicated service elevator signifcantly helps to facilitate quick delivery. "We have only one runner at Castle Rock working the room service," says Poggas. "For backup in case the power goes out at either facility or the entire IT servers go down — which they did recently — we set up a hotline phone so the runner can talk directly to the diet clerk to get patients' orders flled. When this happens, the diet clerk either faxes the order to Castle Rock or dictates the order over the phone to the nutrition services worker." In order to make the most of staffng, at night when room service isn't offered, the runner helps clean dishes for the restaurant. Market and Coffee Shop The market and coffee shop areas, designed by Inman, oper- ate from 7 a.m. until 9 p.m., opening three hours earlier than the restaurant. In addition to offering to-go foods, the market features meals for staff to pick up prior to heading home. A fat- bottomed warmer holds food items such as rotisserie chicken at the proper temperature, while a pizza warmer keeps pizzas at the proper holding temperatures. Soups sit in wells at a circular unit. A serpentine-like salad bar displays fresh ingredients so customers can make their own salads. A full beverage station dispensing smoothies, coffee and tea sits nearby. A barista at the coffee shop receives and flls orders for a variety of coffee and tea drinks. Customers take condiments at the end of the line before leaving the shop. Washing Trays and Dishes To avoid cross contact between clean and dirty dishes coming from the patient areas and restaurant kitchen, the dishroom contains two entrances. A dividing barrier separates clean and dirty dishes, carts and pots and pans. Soiled carts come in from patient rooms and sit in a scrapping area where staff facility design p r o j e c t o f t h e m o n t h Lisa Poggas, MS, RD, Nutrition Services Director, Castle Rock Adventist Hospital and Parker Adventist Hospital Poggas also serves as the environmental services director for Parker Adventist Hospi- tal. Previously, Poggas served as the interim director/manager for Porter Hospital in Denver. In 2009, Poggas and executive chef, Dan Skay, won the gold medal in the HFM culinary competition. Poggas is active on the Dietitians in Business and Communications Board and received the Circle Award in 2011. She also sits on AHF's conference planning committee and chairs multiple leadership committees at Parker Hospital and for Centura Health. Daniel Skay Nutrition Manager and Executive Chef, Castle Rock Adventist Hospital and Parker Adventist Hospital Skay has worked for 30 years in restau- rants, hotels, bed-and-breakfasts, catering and hospitals. His many accolades include being named a top hospital chef by the Wall Street Journal and winning the Great Chefs of America culinary competition and the Custom Foods Golden Recipe competition. Photo by Adam Friesen William "Billy" Inman President, Inman Foodservices Group LLC A designer for more than 30 years, Inman's portfolio includes large and small kitchens, patient tray delivery systems and retail centers throughout the country in both commercial and noncommercial facilities. Rick Palmer Vice President, Healthcare Services, Inman Foodservices Group LLC Palmer joined the group as a project manager in 1997. In his current role he manages projects from the conceptual design through the opening of a facility. In addition, Palmer trains and manages the CAD operators, project coordinators and project managers. MEET THE PLAYERS

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